Recipe by Healthy Nibbles | Serves: 4 | Time: ~25 min
Ingredients
2 tbsp coconut oil
1/2 medium yellow onion, diced
3 cloves garlic, minced
2 tsp ginger powder
2 tsp curry powder
1 tsp ground coriander
1 tsp red pepper flakes
4 cups diced butternut #squash
14-ounce can fire-roasted crushed #tomatoes
2/3 cup full-fat coconut milk
3/4 cup water
1 teaspoon kosher salt
4 to 5 cups baby #spinach
#Cauliflower rice, for serving
Chopped peanuts, for serving
Instructions
Heat a pot over medium-high heat. Add the coconut oil, and then add the onions. Cook the onions for about 2 minutes, until they start to soften. Add the garlic and ginger and cook another minute.
Next, add the curry powder, coriander, and red pepper flakes, and stir to coat the onions with the spices. Add the diced butternut squash, crushed tomatoes, coconut milk, water, and salt. Cover the pot with the lid and bring everything to a boil.
Reduce the heat to medium and let the squash simmer for 15 minutes. Remember to stir the pot every 5 minutes or so to prevent the curry from burning on the bottom. After 15 minutes, pierce a piece of butternut squash with a fork to see if the squash is tender. If the squash is still very firm, keep cooking the curry for another 3 to 5 minutes.
Turn off the heat. Add the baby spinach and stir the curry until the spinach starts to wilt. The spinach should start wilting in about a minute.
Serve the curry in bowls with a side of cauliflower. Top with chopped peanuts.
Journal
Been bad about keeping track in the new year, but that's no excuse to get back up on the horse. I generally think I've been eating well, but when I don't keep track of water, I almost never drink enough.
What I ate and drank today
2 cups of coffee
1 cup of decaf
6 glasses of water
Cheese & mustard sandwich
1 cup blueberries
Tonight's recipe
Exercise
~4.75 miles of walking